ROTI BOY (COFFEE BUN)
Got the opportunity to try this famous coffee bun when I and my 2 colleagues went to Kuala Lumpur 2.5 years ago. In Malaysia, this coffee bun is famously called Roti Boy. It was very easy to find the bakery that sold this bun, you can tell by the smell of the coffee from 300 meters away from the bakery.
So, today while I'm waiting my hubby back from work I tried to make it and I'm so happy when I saw the buns were beatifully rised and the coffee 'topper' were melted as my expectation.
And same as the one sold at bakery, I can smell the coffee came out from the oven. Once, the buns came out from the oven, I can't wait too long to try it. The bun is soft with coffee flavor for the filling and the toppers. It is so good.....For all coffee lovers, you must try this. I guarantee you will like it :)
Roti Boy (Coffee Bun)
The Buns' Recipe are from Joy of Cooking
The Filling and Toppers are from Kitchen Corner *with a little change from me*
200g butter (softened)
1 tsp coffee mixture (1/2 tsp granulated coffee dissolve with 1/2 tsp water)
70g brown sugar
100 gr butter
80 gr icing sugar
80 gr beaten eggs (2 small eggs)
2 tsp granulated coffee dissolve with 2 tsp water
A pinch of cinnamon powder
100 gr plain flour
500 gr bread flour
2 sachets (@7gr) active dry yeast
35 gr granulated sugar
25 gr dry milk powder
1 large egg
1 large egg yolk
50 ml evaporated milk
175 ml water
1/2 tsp salt
75 gr unsalted butter
For the filling:
Using an electric mixer beat the butter and brown sugar until light and pale until the sugar totally dissolved. Add in the coffee mixture for the final beating. Place the mixture into the fridge until it harden. Divide the harden mixture into 10 portions and sit in the fridge until ready to use.
For the toppings:
Beat the softened butter with icing sugar until everything well combine. Gradually add in beaten eggs then the coffee mixture. Add in pinch of cinnamon powder with the flour and beat until everything well incorporate. Place the mixture into a piping bag and keep in the fridge until ready to use.
For the buns:
In a mixing bowl, mix all dry ingredients until well mixed. Add in egg, egg yolk, evaporated milk and water. Knead with hook attachment over speed 2. When the dough become a smooth dough add in salt and butter and continue the kneading process until the dough become smooth and elastic but not sticky. Let the dough rest for about 30 minutes or until doubled in bulk.
Pinch dough to let the air out. Divide the dough into 12 little doughs, shape it into balls. Fill it with the butter filling. Seal it tightly. Place each doughs on a greased baking sheet, leaving about 3 inches space between each one to avoid sticking to each other during the baking. Cover the doughs with cling film and proof for 50 - 60 minutes.
Before baking time, pipe out the toppings in a spiral start from the top center of each buns. Then, bake it for 12 minutes at 400F preheated oven.